College students' catering business plan 2020

The catering industry is an industry that many college students want to try, but before entering this industry, how much did you know about this industry and did you plan it? The following is the "College Students' Catering Entrepreneurship Plan Book 2020" compiled by me for your reference only. Welcome to read it.

College students' catering business plan 2020 (1) 1. Project market analysis

Catering industry is not only a traditional industry, but also a sunrise industry. It has a long history and will never end. There is an old saying in China that "food is the most important thing for the people" and "selling rice is not as good as doing business", which shows that the capacity of the catering industry is sufficient. First of all, China's economic growth rate is gratifying, the disposable income of the people is increasing year by year, and the development of catering industry is promising. Nowadays, people not only want to eat enough, but also want to eat well and pay more attention to the dining environment. As a result, the theme restaurant came into being, with greater room for development.

Second, the commercial advantages of xx theme restaurants

1, decoration advantages

The main style of restaurant decoration is military cells, which gives customers a visual shock, and at the same time makes customers have more associations and fantasies when eating, arousing customers' curiosity.

2. Clothing advantages

This restaurant has created a novel and unique waiter decoration.

Chef's clothes: prison clothes, reform-through-labour clothes.

Attendant's clothing: composed of beautiful girls, wearing xx military uniform. Let customers have a visual impact, reflecting the sexy side of women and the temptation of clothing.

3. Advantages of dishes

The dishes in the restaurant are mainly Shaanxi cuisine and Hunan cuisine, which will further promote the concept and importance of nutritious soup. Pay attention to nutritious diet, nutritious diet. At the same time, it will pay more attention to dishes and dishes, making customers feel novel, unique and high. It's huge. Let's go

4. Business advantage

Surprise personal tailor is one of the most important features of our store. Different from the previous consumption concept in restaurants. We will create the strongest temptation and will not force customers to spend money. All you need is one sentence, one main content, and the rest will be given to us. We will give ideas and surprises, and we will do it for you, so that you can realize what surprises are.

In the center of the store, wonderful performances (such as prison cage fighting competition, Shanghai song and dance programs in the 1930 s, etc. ) will be presented in prime time, allowing customers to release depressed emotions while enjoying food.

Third, business strategy.

Internal:

1. Ensure the unity of business philosophy, internal management, store image, employee image, service level and training content with the company's market positioning and development strategy.

2. Develop and launch new dishes on a regular basis to improve the freshness of customers.

3. Carry out activities such as member discount days and one-time food discounts from time to time to consolidate the viscosity between customers and restaurants.

4, constantly improve the operation process, strict rules and regulations and discipline style, guide and cultivate the formation of this restaurant culture.

External:

1. Actively participate in various industry exchange meetings and seminars held regularly.

2. Make full use of media, internet and other publicity channels and public relations means to expand popularity and influence.

Fourth, purchasing strategy.

1, raw material purchasing is a restaurant that can't be ignored. It can achieve unified distribution and scale effect, which has greater advantages for suppliers to reduce the supply price, and at the same time, it can reduce costs in time, grasp market information and strive for the initiative.

2. Purchasing personnel are responsible for the system, with clear management and clear responsibilities.

3. Choose a number of suppliers with equal strength and guaranteed quality, and appropriately disperse the sources of raw materials supply to ensure long-term stable supply.

4. In purchasing cost control, we should minimize intermediate links and reduce intermediate costs and turnover costs.

5. Reasonably determine the total purchase amount, supply frequency and supply batch, and establish a perfect inventory mechanism to keep the storage cost at a reasonable level.

Verb (abbreviation of verb) market strategy

In terms of industry introduction, restaurant introduction, dish characteristics, theme style, etc. We will promote and publicize through various media and public relations channels to expand our popularity and influence, so as to enhance the strength of our restaurant and achieve the goal of further development.

Six, marketing strategy

1. brand strategy: combine eye-catching, fashionable and distinctive brand logo with high quality, authentic, special dishes, warm, thoughtful and first-class service to create an industry-leading theme catering brand.

2. Service market positioning and combination strategy: the target consumers are the public (20-40 years old) and small companies.

3. Price strategy: Everyone wants to eat, everyone can eat, and everyone can afford it (per capita consumption is around 50 yuan).

4. Promotion strategy: use different discount strategies (such as price discount strategy and quantity discount strategy), use grade membership cards to give different discounts to different customers, regularly launch a main course to attract repeat customers, use customer management information system to analyze customers and inform various promotion plans, use holidays to carry out promotion discounts, discounts for business banquets and friends gatherings, and so on.

5. Advertising strategy: online publicity, TV advertisements, newspapers, leaflets, radio broadcasts, industry magazines, industry exhibitions, exchange meetings and receptions, as well as regular publicity lectures and in-store advertisements.

Seven. risk control

In order to ensure that the restaurant's property will not suffer catastrophic losses or get economic compensation after losses and the expenses incurred to achieve the above two purposes, risk management is a crucial link in the management of this restaurant. We think we can overcome these risks, because if we can do the following to spread and avoid risks:

1. Establish its own good reputation, create good loan conditions, establish a good credit relationship with investors, and provide guarantee for the funds of the restaurant;

2, do a good job in personnel training, care about staff development, reserve managers at all levels, and make appropriate human resources reserves for restaurants;

3. Hire people with their own experience as restaurant managers and kitchen managers, always pay attention to industry trends, capture industry information, and keep abreast of industry trends;

4. Select suitable personnel from the management to establish a leadership team, make collective decisions on some major decision-making issues, and try to avoid decision-making mistakes and direction errors;

5. Actively and continuously research and develop new dishes and main dishes, constantly meet the needs of customers for fresh tastes, and constantly improve through innovation to ensure the sustainable development of this restaurant;

6. Establish and consolidate the restaurant brand, do not blindly follow the trend, do not fight price wars, make it a unique own brand, implement differentiation strategies in various fields, and form a unique style and restaurant culture, thus distinguishing it from other restaurants;

8. Do a good job in information collection, analysis and mapping of the whole industry to lay a good foundation for the formulation of pricing strategies and avoid mistakes;

9. When the restaurant develops to a certain scale, a risk management information system will be established to better control risks and make the restaurant move steadily towards strategic goals. The immediate business opportunities are very meaningful to us. If we can control the above risks, we will have the opportunity to put our ideas into action and turn the local advantages of our restaurant into the great advantages of the whole industry!

College Students' Catering Entrepreneurship Plan 2020 (II) I. Image Strategy of xx Catering Management Company

In the restaurants located in the business district and tourist attractions, the company's green, clean, hygienic, affordable and warm image is fully displayed. Please ask a professional company to do advertising planning for us, and strive for individuality from the company's characteristics. The investment plan is "from point to surface". Based on the characteristics of a regional consumer group, the initial development should form a certain scale of operation, select several business outlets, and at the same time "always shine". In the future, according to the development, it will radiate national operations.

In the early stage of development, actively guide customers to consume green, thus becoming a stable consumer group. Catering should be operated in commercial areas, shopping areas, tourist areas and residential areas according to factors such as population mobility density, residents' income level and actual consumption.

Second, the business functions of xx catering management company

1, innovative cooking technology, classic diet research and development, sorting out patented products;

2. Collect and sort out the research and development achievements of catering management technology, summarize the catering management rules, and publish catering management books and various digital products;

3, operating trademarks and patented products, to carry out catering chain operation;

4. Guide catering enterprises to carry out legal operations;

5. Make use of the personal connections of professionals to carry out contract management of kitchens and entrusted management of catering enterprises;

6. Extensive training in catering management and technical skills;

7. Provide management and cooking consulting services for catering enterprises;

8. To provide catering business first aid and crisis public relations services for enterprises deeply involved in business crisis and trust crisis.

Three. Xx catering management company operates

1, do a good job of summarizing business cases.

2. Improve the popularity and reputation.

3. Find your own core competitiveness.

4. Establish a feasible profit model.

Four. Xx catering management company organization

The organization of catering management companies generally adopts the functional department system, and only companies that carry out chain operations adopt the business department system.

1, general manager's office. It is the management core of catering management company, and is responsible for planning, organizing, allocating and coordinating human resources of enterprises, making work plans and conducting business.

2. Finance Department. Responsible for the company's financial management, audit business income, prepare accounting statements, truthfully reflect the basic situation of the company's operation, analyze the operating conditions, and provide basis for management decision-making.

3. Ministry of Planning. To serve enterprises and departments, design the overall enterprise identification system, formulate marketing plans, plan marketing activities, establish media relations, display corporate image, and refine and enhance corporate culture connotation. Formulate advertising release plan and media strategy, and plan advertising activities.

4. Management department. Formulate enterprise management systems and operating procedures, guide and standardize relevant enterprises and departments, conduct normal enterprise management, supervise and assess the operating conditions and future trends of enterprises, and commend or punish them according to the results of performance appraisal.

5. Training Department. According to the overall needs of the enterprise, we will carry out training in love and dedication, manners and etiquette, gfd, skills and skills, store history and appearance, management technology and so on.

6.R&D department. Study the design concept and production formula of competitors and popular dishes in the current market, plan innovative signature dishes and seasonal dishes according to the specified time, and organize chefs to carry out innovative dish evaluation activities.

Verb (abbreviation of verb) xx Marketing strategy of catering management company.

1, catering company management strategy

Employees' clothing, business philosophy, internal management, and unity of the head office.

Green catering means that every link of the whole industrial chain, such as food planting, production and processing, logistics and distribution, table consumption and service environment, is in a natural, safe and pollution-free state. In the process of purchasing, we should first identify the source raw materials, natural pollution-free raw materials and green food raw materials, buy canned, canned or other semi-finished raw materials as little as possible, and be good at identifying and preventing the purchase of contaminated or deteriorated raw materials.

2, catering enterprise image strategy

In the restaurants located in the business district and tourist attractions, the company's green, clean, hygienic, affordable and warm image is fully displayed. Please ask a professional company to do advertising planning for us, and strive for individuality from the company's characteristics.

Six, xx catering management company's business philosophy

1, customer-oriented;

2. Interest orientation;

3. Marketization;

4. Brand-oriented.

College Students' Catering Entrepreneurship Plan 2020 (III) I. Preface

Bread is the pillar of life. This shows the importance of food. People eat at home and in restaurants. The latter category is broken down as follows:

Western food:

1, high-end restaurant: pay attention to taste and grade. Price is high. Suitable for high-income people.

2. Fast food restaurants, such as McDonald's and KFC. Suitable for teenagers.

Chinese food:

1. Hotel: Win by scale operation.

2. Small restaurant: win with special signature dishes.

3. Chain fast food restaurants: winning by chain scale operation.

4, food stalls: good quality and low price, free to win.

If you find a foothold in the highly competitive market? "Selling point" is very important. China traditional food "porridge" is the main product of a series of products, although many people know, but there is not much good management. It is both a blind spot and a selling point. As long as there are good products and good management methods, they can be popular in the market. Good results have been achieved.

"porridge" dictionary explanation: porridge. Semi-liquid food cooked with grains or grains and other things. Eating porridge is a traditional eating habit of China people. It has a history of thousands of years. It is one of people's main diets. Especially the staple food of Buddhist disciples. In the year of famine, the court and the official rich man's house set up a "porridge" shed to help the famine, which shows the importance of "porridge" for survival. With the changes of the times, people should not only eat well, but also eat skillfully. Modern research shows that eating porridge has more health care, beauty and dietotherapy effects. The application of medicated porridge is the best way of health care, and it is simple and easy. So far, "porridge" is still one of the most popular foods in China.

Such as millet porridge and corn porridge in the north; Guangdong's boat porridge and brother porridge spread overseas and became popular in Southeast Asia. In addition to the general diet, its utility can also be used for disease prevention, treatment, health preservation and beauty. Due to various reasons, such as scattered methods, single varieties and wrong marketing methods, it is impossible to form industrial management. We just seize the opportunity, dig and sort out, collect and screen out hundreds of practical porridge maps, and launch a series of products of Hekou porridge to meet the market demand. The survey shows that this is one of the industries with low investment risk, wide application, low cost, great profit, considerable market prospect and high return rate.

Second, market research and competition

At present, people's understanding of porridge is still limited to the general state, with a single variety, such as pickled rice porridge, eight-treasure porridge (red) bean porridge, millet porridge, preserved egg porridge and a few other varieties, with little publicity on the utility and outdated sales methods. There is no special porridge shop and corresponding marketing network, so there is a big market gap and no obvious competition.

Ordinary porridge can only satisfy hunger, with low price, low profit and high human selectivity. We have introduced hundreds of green products for dietotherapy, health care, beauty and longevity.

Selling point: not porridge, but health! The concept of treating porridge as a general food has long been out of date, and its positive significance lies in helping people improve their quality of life, restore their self-esteem and self-confidence, meet people's psychological needs, and let consumers get value and satisfaction from it. At the same time, before others wake up, find out the potential needs of consumers, create for them and seize business opportunities.

Third, consumer research.

1. Target: ordinary consumers, with emphasis on infants, students, the elderly, pregnant women and patients.

2. Main functions: nutrition, hygiene, good taste, health care and dietotherapy.

3. Main occasion: Breakfast: an economical and nutritious breakfast. Cooperate with some sales. Dinner: In addition to the above functions, the focus is on hospitals and schools. Supper: Provide leisure space and nutritious food for customers who eat supper. Providing quality service to taxi drivers at night is also an opportunity that cannot be ignored.

4. Importance: Patients, students and the elderly need nutrition; Avoid the trouble of cooking porridge and the inconvenience of buying raw materials; Safer, more hygienic, more nutritious and more effective. The nourishing function of high-grade porridge makes people with status feel superior. Keep healthy, save time and effort, and make consumers feel cheap.

Fourth, the main products

1, 62 kinds of porridge and dry food are supplied in turn (formula and preparation method are reported separately).

Advantages: many varieties, wide adaptability, high selectivity, cheap raw materials, easy procurement, short process flow, no need for special technology, easy production, good sales and no off-season.

Disadvantages: Because there are many ingredients, the initial purchase is a bit troublesome, and the promotion needs a process.

2. Potted vegetables

Stewed dishes with local characteristics (such as Sichuan stew, Wuhan duck neck, Nanjing salted duck, Kaifeng cockfighting, Jiangsu and Zhejiang rotten vegetables, Guangdong and Hunan roasted meat and smoked vegetables), fresh kimchi, etc.

3. Local specialty snacks

Northern flavor: Northeast Li Liangui bacon pancake, Haicheng pancake, Dalian jujube paste steamed pancake, Tianjin mother-child clove pancake, ten brocade sesame cakes, pancake fruit, Chengde miscellaneous sugar pot cake, flower rose cake, Beijing Wosi cake, Inner Mongolia Hada cake, Xi 'an Chinese hamburger, radish cake, Qin Zhen cold rice noodles, Huang Gui persimmon cake, Shandong Binzhou pot cake, Jinan Melaleuca cake and Zhoucun crisp sesame cake.

Southern flavor: Taiwan Province peanut cake, pickles cake, bean paste pot cake, pumpkin cake, Sanxian pot cake, Shanghai distiller's grains cake, pine silk pot cake, Sichuan pepper and salt pot kui, rose cake, Jiangsu Huangqiao sesame seed cake, Suzhou sesame seed cake, Yangzhou jujube paste cake, Taicang oil-soaked spring cake, Guiyang chicken cake, Hangzhou sesame seed cake, Huzhou sister-in-law cake, Jinhua snow vegetable shortcake.

There are many local snacks, which can be made according to local conditions. It is suggested that snacks between north and south are more attractive.

College Students' Catering Entrepreneurship Plan 2020 (IV) Even if the tea restaurant closes down or changes hands due to various circumstances, the operators still have a lot of room for operation. Simply changing the layout of the store can update the tea restaurant into a teahouse, a private restaurant and so on. Looking at the whole small and medium-sized investment market, there is almost no more flexible entrepreneurial model than tea restaurants.

I. Market prospect

Tea restaurant is a more advanced dining place. Chinese food includes: porridge, noodles, rice, snacks, stews, barbecues, braised dishes, stir-fried dishes, hot pot and so on. Western food includes Korean food, Japanese food and French food. Suitable for young people, couples, business people, college students, etc. A person who pursues the taste of life. High-quality and diversified dishes, combined with member management system and certain marketing promotion activities, are a project with high profit rate and quick return on investment, which has attracted great attention from many investors who are interested in entering the catering industry.

Second, investment standards and returns.

1, amount budget. According to the capital situation, investors can consider opening three levels of tea restaurants: community stores, standard stores or flagship stores, with a total investment of 80,000 yuan, 65,438+10,000 yuan and150,000 yuan respectively. It is best to take 70% of the total investment as the actual investment and 30% as the reserve fund to deal with the follow-up investment and emergencies after opening.

Investment in standard stores is 6,543,800 yuan, including store rent of 20,000 yuan (about 100 square meter); Elegant and modern decoration, about 30 thousand yuan; Tea sets and other equipment (tables and chairs, air conditioners, stereos), 20,000 yuan; All kinds of tea, food and fruit, 20 thousand yuan.

2. Income assessment. The tea restaurant is open every day 14 hours, and receives customers on average every day 150 people. Each person spends 25 yuan, and the daily turnover can reach 3750 yuan. Calculated according to the net profit rate of 20%, 750 yuan earns a profit every day and more than 20,000 yuan every month. Investors can recover the cost within half a year, and the profit in the first year can reach more than 654.38+10,000 yuan.

Third, preliminary preparation

1. Business license: registered by the departments of fire protection, sanitation, environmental protection, industry and commerce and taxation.

2. Recruitment: You can use websites, catering training schools and newspaper advertisements to recruit people or clients.

3. Menu design: The menu design of a tea restaurant should be designed according to the operating characteristics of the store. You can attach store promotional advertisements and regular event advertisements to the menu.

4. Cultural concept: including business philosophy, core values, service spirit, work attitude, target responsibility, etc.

Fourth, site selection experience

1, refused to shop in the business district. It's not that the business district is not good, but that the investment cost is too high, which increases the load of the early operation: Mr. Qiu, the owner of Dongguan Athens Tea Restaurant, is eager for success and has invested heavily in opening a tea restaurant in a local prime location, with a monthly rent of 1 0,000,50,000. Later, it was hit by high-end tea houses, Starbucks and local fast food chains, and closed down in less than half a year.

2. Investors with limited funds mainly consider the following two aspects when choosing a site:

(1) The location where companies and office buildings are relatively concentrated. Consumers in this area are mainly white-collar workers, and their spending power is no less than that near the business district, but the rent is much cheaper. Miss Li from Jiangsu invested 65,438+10,000 yuan to open a tea restaurant on the second floor of the office building. The main contents are Chinese set meals, cakes, ice cream and coffee, and the per capita consumption is 15 ~ 20 yuan, which is equivalent to three people sharing the cost of cooking. Because of the elegant environment and close dining, the advantages of tea restaurant are self-evident, so Miss Li's tea restaurant business is quite good, with a net profit of 40 thousand yuan a month.

(2) Residential areas or areas where colleges and universities are relatively concentrated. If the tea restaurant can provide a comfortable environment and the price of food is controlled within 150% of that of ordinary fast food restaurants, it can effectively attract couples and white-collar workers who are not starting businesses at home, and the rent of such lots is lower than that of the tea restaurant near the office building, which greatly reduces the upfront investment.

Five, decoration experience

1. In general, the decoration design of a tea restaurant must be concise and lively, giving people a natural and comfortable feeling. Large floor-to-ceiling glass should be installed on the side near the road, which can not only let customers see the bustling streets, but also let pedestrians see elegant restaurants and shops; Soft clothes and lighting should match the colors of tables and chairs, preferably warm colors. The renovation cost shall be controlled within 200 yuan/m2.

2. Decoration details. In order to improve the service quality, a TV and an antique bookshelf must be placed in the tea restaurant; Mark the words "please wash your hands for your health" next to the sink; It's best to design the cashier as a bar, such as paper towels, leaflets, lighters with the address of the tea restaurant, cash registers, etc. On the stage, and behind the stage, all kinds of wine, decorations and hanging wine glasses can be placed, leaving customers with a relaxed and thoughtful first impression.

3. Personalized design. Every tea restaurant should have eye-catching design, such as designing a message board or sticker area on the small stage in the hall to facilitate the communication between customers and tea restaurants and customers; According to the size of the venue, consider adding a smoking room and a children's entertainment area. Note: Tea restaurants must take ventilation and fire prevention measures.

4, the top priority of decoration-kitchen. Ms. Feng Xin, owner of Guangzhou Aiyuan Tea Restaurant: As far as I know, some tea restaurant operators only pay attention to the decoration of halls and private rooms in order to save decoration costs, which reduces the decoration cost of kitchens. Actually, this is a misunderstanding. The function of the kitchen in the early stage of tea restaurant operation is not obvious, because the passenger flow is small, but in the later stage, when the dishes in the store can attract more and more customers, the kitchen design is not up to standard and the equipment is backward, which may lead to the loss of tourists because of the slow serving speed.

5. Designed by a professional design company. (1) factory year number, product processing accuracy, steel plate thickness, etc. Kitchen utensils must be inspected to ensure safe cooking; (2) It is best to install 100× 100 dark absorbent floor tiles on the ground; (3) The kitchen should have "two lanes and two doors" to ensure the smooth entry and exit of staff; (4) The area ratio between the kitchen and the whole tea restaurant should not be less than 1: 0.3, and it should be sound-proof, heat-insulating and odor-proof; (5) In addition to air conditioning system, power supply voltage and other equipment, the number of stoves should be set according to the standard that one stove can be used for dining for four to six people.